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A seductive combination of al dente cooked spaghetti, spicy arugula, and creamy burrata transforms simple ingredients into an extraordinary pasta dish. The fusion of peppery arugula with velvety burrata and sun-ripened tomatoes creates a harmonious balance of Mediterranean flavors that makes every bite a moment of pleasure.
At the last family dinner, this dish was the absolute highlight. Especially the melted burrata, which gently combines with the warm noodles, delighted all guests.
The Perfect Ingredients
- Spaghetti: Form the foundation of this dish. Choose high-quality pasta made from durum wheat semolina for the perfect consistency.
- Arugula: Should be fresh and crisp, with an intensely peppery flavor. Look for dark green, firm leaves.
- Cherry tomatoes: Bring natural sweetness. Choose ripe, aromatic fruits for the best flavor.
- High-quality olive oil: Is essential. Extra virgin oil gives the dish its authentic Italian character.
- Burrata: Must be at room temperature so that its creamy core distributes perfectly.
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The Art of Preparation
- Pasta al dente:
- Bring plenty of salted water to a boil in a large pot. Add the spaghetti evenly and gently fan them out with a fork. Reserve a cup of cooking water for later.
- Create flavor base:
- Gently warm olive oil in a large pan. Sauté the finely chopped garlic until golden yellow, stirring constantly to avoid burning. Add the halved cherry tomatoes and let their flavors develop over medium heat.
Perfect Composition
Add the hot pasta directly to the pan. Carefully fold in the arugula until it slightly wilts. Adjust the desired creaminess with the reserved pasta water. Finally, divide the burrata into generous pieces and distribute over the pasta.
In my kitchen, the olive oil is particularly the star. A high-quality, cold-pressed oil from Italy gives the dish its authentic character and reminds me of my travels through Tuscany.
Discover Flavor Variety
This pasta is an excellent base for creative variations. Roasted pine nuts add a nutty note, while smoked ham gives the dish a hearty depth. On hot summer days, the pasta also tastes great cold as a refreshing salad.
Creative Additions
The basic version can be wonderfully expanded. Fried shrimp transform the dish into a seafood experience. Grilled vegetables like zucchini or eggplant make it even more Mediterranean. For vegetarians, roasted chickpeas make a protein-rich topping.
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Storage Art
The pasta tastes best served fresh. If there are leftovers, store in an airtight container in the refrigerator. When reheating, add some olive oil and warm gently. Mix in fresh arugula just before serving.
After many years of cooking, I can say that this dish represents the perfect balance between simplicity and sophistication. It proves that few, but high-quality ingredients are sufficient to create an extraordinary taste experience. The combination of spicy arugula and creamy burrata makes it a timeless classic of Italian cuisine.
Frequently Asked Questions
- → Can I use mozzarella instead of burrata?
- Yes, fresh mozzarella is a good alternative. It's slightly firmer than burrata, but tastes just as delicious with this dish.
- → Which pasta shapes work well for this recipe?
- Besides spaghetti, you can also use linguine, fettuccine or penne. Just be sure to adjust the cooking time accordingly.
- → How spicy will the dish be with chili flakes?
- You can control the spiciness yourself. A pinch gives a light seasoning, for more heat simply add more chili flakes.
- → Can you eat this pasta cold?
- Yes, the dish also tastes good cold as a pasta salad. Just add the burrata shortly before serving.
- → How long will leftovers keep in the refrigerator?
- The pasta without burrata keeps well sealed for up to 2 days in the refrigerator. Briefly warm before serving.